One of my earliest childhood memories is the Kentucky mountainside opposite my great-grandmother’s porch. A steep mosaic of oak and pine, it towered over the one-lane highway hemming its slope, a short walk from Nannie’s front steps. I recall well the intermittent hum of semis at night, the whirring glow of their cab lights like fireflies in our guest bedroom window. In the morning we woke early to the sounds of Nannie working in the kitchen. Smells of frying bacon and chicken roused our noses from sleep, luring our feet, pair by pair, down creaking floorboards. Continue reading “Incorporating My Appalachian Roots: Kentucky-Fried Ruffed Grouse Legs”
I will openly admit it: I nearly cried seconds after shooting my first rabbit. Every youngster, when cutting his or her teeth on small game hunting, must come to terms with the sport and everything it entails. Tears are expected. However, I was 33 years old. Continue reading “A Meal Meant for Family: Braised Rabbit with Irish Curry and Fried Potatoes”
Originally perfected during my years in the Pacific Northwest, this recipe has become a favorite in our household and is applicable for any trout, steelhead or salmon. The dish requires little work, just patience for a great-tasting cream sauce.
Continue reading “A Classic Pacific Northwest Plate: Seared Trout with Pinot Grigio Cream Sauce”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
With my Irish heritage, I know full well the value of a potato, though I have learned to respect it even more as an angler. Continue reading “Incorporating Fishing Trip Staple into Shore Lunch: Twice-baked Walleye Potato”
There is no such thing as too many burgers in one’s diet, but some hunters may be looking for a variation on their favorite venison patty. Continue reading “One Method for Improving a Pub Patty: The Deer John Burger”
The origin of hunter-style gravy, or “sauce chasseur” as the French call it, remains rather unclear. Seen on modern menus today, the term hunter-style or hunter’s sauce typically refers to a recipe that includes sautéed mushrooms and is made from beef demi-glace. Some sources suggest the sauce got its name from the practice of hunters returning home from a successful hunt and foraging for mushrooms along their route. Other sources speculate instead of wine—a common ingredient in modern hunter-style gravies—hunters employed the blood from their kill in the recipe. I prefer to believe the latter and have sought to create a recipe that aims to celebrate the ritualistic nature of returning home from the woods after a great day bagging grouse. Continue reading “Real Hunters Know Their Gravies: Roasted Grouse with Hunter-Style Gravy”
Teriyaki, when loosely translated, refers to both the shiny and grilled nature of the dish. The teriyaki method of cooking originated in Japan hundreds of years ago, though, today, variations of the sauce and technique vary throughout the world. Still, most recipes follow the fundamentals: grilled or broiled meat tossed in a sauce reduction of soy sauce, mirin and honey or sugar. Continue reading “Quick, Hot, Delish: Pheasant Teriyaki Stir-Fry”
Much like mail carriers, deer hunters live by an unspoken creed— neither rain nor snow nor heat nor the gloom of the early morning will keep us from the field.
In that same regard, adverse weather will never curtail our zeal for a flame-grilled supper. Continue reading “How to Avoid a Grill-Master Felony: Venison Carne Asada”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”